Man Gao

Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods

L. Du, R. He, Lijuan Ma, 2021, European Food Research and Technology.

Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes.

Laifeng Lu, L. Qiao, Jiaxuan Zheng, 2021, Food chemistry.

Integrated transcriptomic and metabolomic analysis of cultivar differences provides insights into the browning mechanism of fresh-cut potato tubers

Yansheng Wang, Laifeng Lu, Xiaojing Tian, 2022, Postharvest Biology and Technology.

Novel alternative for controlling enzymatic browning: Catalase and its application in fresh-cut potatoes.

Laifeng Lu, Jinhu Tian, X. Han, 2021, Journal of food science.